Catler FP 8010 - Manual (Page 51)

R16
MAYONNAISE
Makes approximately 2 cups
INGREDIENTS
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar
1
1 /
2
cups/375ml olive oil
METHOD
1. Assemble the food processor using the
quad blade.
2. Place egg yolks, mustard, garlic and
vinegar into the processing bowl. With
the motor running slowly add oil through
the feed chute, processing until smooth
and creamy.
Variations - add one of the following to the
prepared mayonnaise:
For a rich, creamy mayonnaise, add 1 /
4
cup
double cream.
For yoghurt mayonnaise, add 1 /
4
cup plain
yoghurt For lemon mayonnaise, substitute
vinegar with lemon juice and add 1 teaspoon
grated lemon rind.
AIOLI
Makes approximately 2 cups
INGREDIENTS
1 whole bunch garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/500ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOD
1. Assemble the food processor using the
emulsifying blade.
2. Pre-heat oven to 200°C.
3. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5. Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
RECIPES